Indulge in the Sweetest No-Bake Dessert Recipes

Dessert is often the highlight of any meal, and nothing brings joy to a gathering like a sweet, decadent treat. From fruity, fresh shortcakes to creamy cheesecakes and indulgent candy-filled bars, this article presents a collection of delightful dessert recipes perfect for every occasion. Whether you’re hosting a summer BBQ, celebrating the holidays, or simply craving something sweet, these recipes are sure to impress.

Let’s dive into these 7 mouthwatering desserts that are not only delicious but also easy to prepare. Prepare your taste buds for an unforgettable experience!

1. Heavenly No-Bake Banana Split Cheesecake 

If you’re a fan of banana splits, this Heavenly No-Bake Banana Split Cheesecake is a dream come true. With its creamy cheesecake filling, layers of banana and pineapple, and a crunchy graham cracker crust, it’s the perfect combination of flavors reminiscent of the classic ice cream treat, but in cheesecake form. What’s more, this dessert requires no baking, making it a simple and stress-free option for your next gathering.

Ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • ½ cup unsalted butter, melted
• For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
• For the toppings:
  • 2 ripe bananas, sliced
  • 1 cup crushed pineapple, drained
  • ½ cup chocolate syrup
  • ½ cup chopped walnuts (optional)
  • Whipped cream for topping
  • Maraschino cherries for garnish

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
   • Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Chill the crust in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat softened cream cheese until smooth and creamy.
   • Gradually add powdered sugar and vanilla extract, mixing until well combined.
3. Whip the Cream:
   • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Assemble the Cheesecake:
   • Spread half of the cheesecake filling over the prepared crust.
   • Layer sliced bananas and crushed pineapple evenly over the cheesecake filling.
   • Drizzle with chocolate syrup and sprinkle with chopped walnuts, if desired.
   • Top with the remaining cheesecake filling, smoothing the top with a spatula.
5. Chill the Cheesecake:
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
6. Serve:
   • Once set, remove the cheesecake from the springform pan.
   • Top with whipped cream and garnish with maraschino cherries before serving.

Prep Time: 20 minutes | Cook Time: 0 minutes | Servings: 10

This no-bake banana split cheesecake is a crowd-pleaser, offering the perfect blend of creamy, fruity, and chocolaty goodness with every bite.

2. No-Bake German Chocolate Dessert 

For those who love the iconic flavors of German chocolate cake—coconut, pecans, and chocolate—this No-Bake German Chocolate Dessert is a perfect choice. Combining a buttery chocolate graham cracker crust, a rich cream cheese filling, and toasted coconut and pecans, this dessert is as decadent as it is easy to make. No oven required, just chill and enjoy!

Ingredients:

• For the Base:
  • 2 cups crushed chocolate graham crackers or Oreo cookies
  • ½ cup unsalted butter, melted
• For the Filling:
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
  • 1 (8 oz) container whipped topping or 1 cup whipped cream
• For the Topping:
  • 1 cup shredded sweetened coconut, toasted
  • ½ cup chopped pecans, toasted
  • ½ cup caramel sauce
  • ¼ cup semi-sweet chocolate chips, melted

Instructions:

1. Prepare the Base:
   • In a bowl, mix the crushed graham crackers (or Oreos) with melted butter until the mixture resembles wet sand.
   • Press the mixture into the bottom of an 8×8-inch baking dish and place in the refrigerator to set while you prepare the filling.
2. Make the Filling:
   • Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Fold in the melted chocolate chips and mix until well combined.
   • Gently fold in the whipped topping or whipped cream.
3. Assemble the Dessert:
   • Spread the chocolate filling evenly over the chilled crust.
   • Sprinkle the toasted coconut and pecans evenly over the filling.
4. Add the Toppings:
   • Drizzle caramel sauce over the coconut and pecans.
   • Drizzle melted chocolate on top for a beautiful finish.
5. Chill and Serve:
   • Cover the dish and refrigerate for at least 2-4 hours, or until set.
   • Slice into squares and serve chilled.

This No-Bake German Chocolate Dessert is a treat everyone will love, with a delightful combination of textures and flavors in each bite.

3. No-Bake Blackberry Split Cake

This delightful No-Bake Blackberry Split Cake combines the smooth richness of cream cheese filling with the fresh, tart flavor of blackberries. With a graham cracker crust and a decadent topping of blackberry jam, it’s an ideal dessert for summer gatherings or whenever you need a refreshing, no-bake treat.

Ingredients:

• For the crust:
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
• For the filling:
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 cups fresh blackberries
• For the topping:
  • ½ cup blackberry jam
  • Fresh blackberries for garnish

Instructions:

1. Prepare the Crust:
   • Mix the graham cracker crumbs, melted butter, and sugar until well combined.
   • Press the mixture into the bottom of a 9×13-inch dish and chill in the refrigerator while preparing the filling.
2. Make the Filling:
   • Beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture.
3. Assemble the Cake:
   • Spread half of the cream cheese mixture over the chilled crust.
   • Layer fresh blackberries on top.
   • Spread the remaining cream cheese mixture over the blackberries.
4. Add the Topping:
   • Warm the blackberry jam in the microwave until it becomes pourable, then drizzle over the top of the cream cheese layer.
   • Chill the cake for at least 4 hours or overnight.
5. Serve:
   • Garnish with fresh blackberries before slicing and serving.

This blackberry split cake is a beautiful dessert, both in appearance and flavor, with the richness of cream cheese and the freshness of berries creating the perfect balance.

 

4. Refreshing Lemon Blueberry Cheesecake Bars 

Lemon and blueberries are a match made in heaven, and these Refreshing Lemon Blueberry Cheesecake Bars showcase that dynamic duo beautifully. With a creamy lemon-flavored cheesecake base and a touch of blueberries, these bars are the ideal refreshing treat for any occasion.

Ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• For the cheesecake layer:
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup fresh blueberries
• For topping (optional):
  • Powdered sugar for dusting
  • Lemon slices or zest for garnish

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
   • Mix graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes and let cool slightly.
2. Make the Cheesecake Filling:
   • Beat the cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, mixing after each addition.
   • Add flour, lemon juice, and lemon zest, blending until fully combined.
   • Gently fold in the blueberries, being careful not to crush them.
3. Bake:
   • Pour the cheesecake mixture over the cooled crust and spread evenly.
   • Bake for 25-30 minutes, until the center is set and the edges are lightly golden. Allow to cool to room temperature and refrigerate for at least 2 hours to set.
4. Serve:
   • Once chilled, cut into bars and garnish with powdered sugar, lemon zest, or extra blueberries.

These lemon blueberry cheesecake bars offer the perfect balance of tangy lemon and sweet blueberries in a creamy, luscious bar form.

5. Slab Strawberry Shortcake: Perfect for Parties & Big Gatherings 

Ingredients (Serves 12-16)

For the Shortcake Base:

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (cold, cubed)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• 1 tsp vanilla extract

For the Strawberry Topping:

• 4 cups fresh strawberries (sliced)
• ⅓ cup granulated sugar
• 1 tbsp lemon juice (fresh)

For the Whipped Cream:

• 2 cups heavy whipping cream (cold)
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For Garnish (Optional):

• Fresh strawberries (whole or sliced)
• Mint leaves (for a fresh pop of color)

Instructions

Prepare the Strawberries:

Start by combining the sliced strawberries, granulated sugar, and lemon juice in a large bowl. Toss them to coat and let them sit for 30 minutes to allow the strawberries to release their juices.

Make the Shortcake Base:

Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together sugar, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Spread the batter evenly into a 9×13-inch baking pan lined with parchment paper and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the shortcake cool completely.

Make the Whipped Cream:

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Assemble the Slab Shortcake:

Spread a thick layer of whipped cream over the cooled shortcake base. Top it with the sweetened sliced strawberries (and their juices) for extra flavor.

Garnish & Serve:

Garnish with fresh strawberries and mint leaves for a fresh pop of color. Slice into squares and serve. This Slab Strawberry Shortcake is perfect for parties, BBQs, and family gatherings!

6. Homemade Pistachio Pudding Cake 

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup pistachio pudding mix (instant)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup chopped pistachios (for garnish)
• Whipped cream (optional, for serving)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, pistachio pudding mix, baking powder, and salt.

Mix Dry and Wet Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

Bake the Cake:

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Garnish:

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, sprinkle chopped pistachios on top for garnish.

Serve:

Slice the cake and serve with whipped cream if desired. Enjoy this delightful pistachio cake, perfect for any gathering!

7. Cherry Tiramisu Dessert 

This Cherry Tiramisu offers a delightful twist on the classic Italian dessert, incorporating fruity cherries, creamy mascarpone, and ladyfingers for a decadent treat.

Ingredients:

For the Cherry Layer:

• 2 cups cherries, pitted (fresh or frozen)
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• ¼ cup cherry juice or water

For the Mascarpone Cream:

• 1 cup mascarpone cheese
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the Layers:

• 1 package ladyfingers
• ½ cup cherry juice or cherry-flavored syrup (for dipping)

For Garnish:

• Cocoa powder or chocolate shavings
• Fresh cherries

Instructions

Prepare the Cherry Layer:

In a saucepan, combine cherries, sugar, lemon juice, and cherry juice. Cook over medium heat for about 10 minutes until the cherries soften and the mixture thickens. Let it cool.

Make the Mascarpone Cream:

In a bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Tiramisu:

Briefly dip the ladyfingers into the cherry juice. Arrange them in a serving dish or individual glasses. Spread a layer of mascarpone cream over the ladyfingers, followed by a layer of the cherry mixture. Repeat the layers, finishing with mascarpone cream on top.

Chill:

Refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Garnish and Serve:

Dust with cocoa powder or sprinkle chocolate shavings on top. Top with fresh cherries for a beautiful presentation.

8. No-Bake Christmas Cookie Lasagna 

A fun, no-bake dessert perfect for the holidays! This layered treat combines chocolate sandwich cookies, cream cheese, vanilla pudding, and whipped topping to create a festive and irresistible dessert.

Ingredients:

• 1 package (14 oz) chocolate sandwich cookies (e.g., Oreos), crushed
• ½ cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped topping, divided
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 cup crushed candy canes or holiday sprinkles
• Optional: Chocolate syrup for drizzle

Instructions

Prepare the Crust:

Mix crushed cookies with melted butter and press the mixture into the bottom of a 9×13-inch dish to form the crust. Chill for 15 minutes.

Cream Cheese Layer:

In a bowl, beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping and spread evenly over the crust.

Pudding Layer:

Whisk the vanilla pudding mix with cold milk until thickened. Spread over the cream cheese layer.

Top Layer:

Spread the remaining whipped topping over the pudding layer.

Festive Finish:

Sprinkle with crushed candy canes or holiday sprinkles and drizzle with chocolate syrup if desired. Chill for at least 4 hours or overnight.

 

9. Christmas Red Velvet Poke Cake 

This vibrant red velvet poke cake is filled with sweetened condensed milk and white chocolate, topped with a creamy frosting that makes it a holiday favorite.

Ingredients:

For the Cake:

• 1 box red velvet cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
• 1 (14 oz) can sweetened condensed milk
• 1 cup white chocolate chips, melted

For the Topping:

• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 tsp vanilla extract
• ½ cup powdered sugar
• Festive sprinkles or holiday-themed decorations (optional)

Instructions

Bake the Cake:

Prepare and bake the red velvet cake according to the directions on the box, using a 9×13-inch baking dish. Once baked, let it cool for 10 minutes.

Poke the Cake:

Use the handle of a wooden spoon to poke holes throughout the cake. Combine sweetened condensed milk and melted white chocolate, and pour the mixture over the cake, filling the holes. Let it cool for at least 30 minutes.

Prepare the Topping:

In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then fold in the whipped topping. Spread over the cooled cake.

Decorate:

Sprinkle with festive holiday sprinkles or decorations of your choice. Slice and serve chilled.

10. Strawberry Cheesecake Recipe 

This creamy strawberry cheesecake is a beautiful dessert that features a buttery graham cracker crust, a luscious cream cheese filling, and a sweet strawberry topping.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter (melted)

For the Cheesecake Filling:

• 16 oz cream cheese (softened)
• ¾ cup granulated sugar
• ½ cup sour cream
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 3 large eggs

For the Strawberry Topping:

• 1 lb fresh strawberries (sliced)
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch (mixed with 1 tbsp water)

Instructions

For the Crust:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter, and press into the pan. Bake for 8-10 minutes and cool.

For the Cheesecake Filling:

Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract. Mix until combined. Add eggs one at a time, mixing after each. Pour the filling over the crust and bake for 50-55 minutes until the center is set but slightly jiggly. Let it cool.

For the Strawberry Topping:

Cook strawberries, sugar, and lemon juice in a saucepan until they release their juices. Add cornstarch mixture to thicken the sauce. Cool before pouring over the cheesecake.

11. Reese’s Butterfinger Cheesecake Bars 

A dessert that combines the deliciousness of Reese’s peanut butter cups, Butterfingers, and creamy cheesecake. Perfect for candy lovers!

Ingredients:

Crust:

• 1 ½ cups crushed graham crackers
• ¼ cup sugar
• ½ cup melted butter

Cheesecake Filling:

• 16 oz cream cheese (softened)
• ¾ cup sugar
• 2 large eggs
• ½ cup creamy peanut butter
• 1 tsp vanilla extract

Topping:

• 1 cup chopped Reese’s Peanut Butter Cups
• 1 cup chopped Butterfinger candy bars

Instructions:

1. Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and butter. Press into the bottom of a greased 9×13-inch pan. Bake for 8-10 minutes and set aside.
2. Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in peanut butter and vanilla extract.
3. Pour over the cooled crust and bake for 25-30 minutes until set.
4. Once cooled, sprinkle with Reese’s and Butterfinger pieces. Refrigerate before slicing.